I love the bright color of this slightly sweet beet hummus. A little cumin & coriander enhance its flavor, making it an addictive appetizer or snack!

First things first – THANK YOU for the overwhelming response to Monday’s post about our book! It’s been a secret for way too long, (and therefore a scary post to hit “publish” on!), but I just loved reading through all of your sweet comments. I hope you love it and that it finds a place in your kitchen for years to come.

And now – let’s talk about pink food!

I love the way this beet hummus tastes – it’s slightly sweet, but not too beet-y. Jack, our resident beet-hater, was skeptical as I made this, but he ended up loving it. But what really excites me is the color. It’s so bright and vibrant – exactly what I feel like eating in the middle of winter when the days are bleak and grey. Ok, that’s an exaggeration because it’s actually super sunny here today. But if it’s grey where you are – try out this beet hummus recipe.

I love the bright pink color of this slightly sweet beet hummus! Serve it as an appetizer with crackers or crostini or with veggies as an afternoon snack.

Author: Jeanine Donofrio

Recipe type: Appetizer, snack

Serves: 1½ cups

Ingredients

1 medium or 2 small red beets

2 garlic cloves

1½ cups cooked chickpeas, drained and rinsed

2 tablespoons tahini

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

2 to 3 tablespoons warm water

½ teaspoon each of cumin and coriander (optional)

Sea salt and freshly ground black pepper

Serve with:

1 small baguette, sliced and toasted

Radishes, sliced in half (or other raw veggies)

1 teaspoon sesame seeds

1 tablespoon chopped parsley

1 tablespoon pine nuts

Instructions

Preheat the oven to 400°F. Drizzle the beet with olive oil and then wrap the beet and garlic together in foil. Place on the baking sheet and roast 30 to 40 minutes, or until the beet is fork-tender.

When cool enough to handle, peel the beet skins under running water using your hands. Chop the beet and place it in a blender. Add the roasted garlic, chickpeas, tahini, olive oil, lemon juice, and water and blend until smooth. Add cumin and coriander, if you like. Chill until ready to use.

This hummus is gorgeous, and it’s the perfect color for a Valentine’s Day treat! Your photos are spectacular. I can’t wait to try it (I’ve been trying to incorporate more beets into my diet and I LOVE hummus). Thank you for another simple and delicious recipe!

So beautiful! Your photos are stunning and I LOVE the pretty color of this beet hummus. It looks delicious. My daughter will be thrilled to find this in her lunch box to go with her veggies. Thanks for sharing!